Abstract
The article presents the results of research work to identify the optimal parameters of drying mushrooms, shows the nutritional value of mushrooms. The process of drying mushrooms can significantly improve the taste and nutritional properties of this product, improve its quality, make it more easily digestible by the human body, as well as increase the shelf life of the product and facilitate its transportation. The optimal parameters and a more acceptable method of drying mushrooms are proposed, in which the organoleptic parameters are improved, the required parameters are achieved, the humidity of the mushrooms is set by the technical conditions and GOST standards, while the duration of drying and the cost of the process are minimized.
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